Roasted Brussels Sprouts with Apples and Pistachios

Roasted Brussels Sprouts with Apples and Pistachios Enjoy this delicious and nutritious recipe from fellow Functional Medicine Practitioner Dr. Kara Fitzgerald and team. One of my all time favorite foods is brussel spouts, I love them boiled, roasted and barbecued, they are just so versatile. This yummy roasted brussels sprouts with apples and pistachios will pleaser any table.

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Forerunners to modern Brussels sprouts were likely cultivated in Ancient Rome. Brussels sprouts as they are now known were grown possibly as early as the 13th century in what is now Belgium.The first written reference dates to 1587. During the 16th century, they enjoyed a popularity in the southern Netherlands that eventually spread throughout the cooler parts of Northern Europe.

Brussel Sprouts

Brussels sprouts grow in temperature ranges of 7–24 °C (45–75 °F), with highest yields at 15–18 °C (59–64 °F). Fields are ready for harvest 90 to 180 days after planting. The edible sprouts grow like buds in helical patterns along the side of long, thick stalks of about 60 to 120 cm (24 to 47 in) in height, maturing over several weeks from the lower to the upper part of the stalk. Sprouts may be picked by hand into baskets, in which case several harvests are made of five to 15 sprouts at a time, or by cutting the entire stalk at once for processing, or by mechanical harvester, depending on variety. Each stalk can produce 1.1 to 1.4 kg (2.4 to 3.1 lb), although the commercial yield is about 900 g (2.0 lb) per stalk. Harvest season in temperate zones of the northern latitudes is September to March, making Brussels sprout a traditional winter stock vegetable. In the home garden, harvest can be delayed as quality does not suffer from freezing. Sprouts are considered to be sweetest after a frost. (from Wikipedia)